I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.

Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.

I think that any city created to be that over-the-top tends to be slightly inspiring, if not frightening. Vegas is all about people being amped up and winning or losing. With all that energy comes additional pressure.

Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra minute could've meant everything. You almost have to think of it as a sporting-event type of atmosphere: A football game is sixty minutes long. Think of how many games could be won or lost if the team had one more minute?

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.